Avocado Egg Salad Sandwich
Ingredients
Yield: 1 servings
½ each avocado, ripe
1 tsp red wine vinegar or lemon juice
1 hard-boiled egg, cooled, peeled and diced
½ stalk green onion, sliced
⅛ tsp salt
to taste black pepper, fresh ground
¼ cup cucumber, small dice
¼ tsp sriracha hot sauce (optional)
1 each sandwich thin, whole wheat, toasted
¼ cup greens, such as arugula or spinach
Nutrition information
Serving size: 1 cup egg salad, ¼ cup of greens, 2 sandwich thins
Calories: 350
Total Fat: 21 g
Saturated Fat: 4g
Monounsaturated Fat: 12 g
Sodium: 410 mg
Total Carbohydrate: 34 g
Dietary Fiber: 13 g
Sugars: 5 g
Protein: 14 g
Source: Goldring Center for Culinary Medicine
Instructions
1. In a medium bowl, mash the avocado with the vinegar or lemon juice with the back of a fork.
2. Fold in the egg, green onion, salt, black pepper and cucumber into the mashed avocado mixture.
3. Serve 1 cup of egg salad with greens or lettuce on top of whole wheat sandwich thins.